bio preservatives in meat and meat products

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Presentation Outline

•Introduction

•Food Borne Pathogens and Diseases

•Risk Factors and Control Measures

•Need for preservatives

•Biopreservatives

•Conclusion

Food commodities are the source of nutrients not only for human beings but also for micro-organisms.

Most of the food products are perishable, it requires some special care during their preparation, storage and distribution.

Food products are often sold in areas of the world far distant from their production sites and there is a need for extended safe shelf-life for products.

Particularly, meat products are highly perishable due to its biological composition.

Introduction (Contd)

Meat products also provides a suitable environment for the proliferation of common food-borne pathogens and disease causing micro organism.

In addition many interrelated factors influence the shelf life and freshness of meat such as

holding temperature, atmospheric oxygen (O2 ) endogenous enzymes, moisture, light and micro-organisms

There is a need for adequate preservation technologies in order to preserve its safety and quality

Introduction (Contd)

Food borne diseases due to food contamination by pathogenic microorganisms is a major concern around the world. (White et al., 2002).

In 2002, the World Health Organization reported that one out of every three people is suffering from food borne illness every year.

Due to high susceptibility of human population to diseases, changing life styles, and the emergence of newly recognized human pathogens epidemiology of microbial food-borne diseases has changed in the last decade (Altekruse and Swerdlow, 1996; Berkelman, 1994).

Food Borne Pathogens and Diseases

In the United States, it was estimated 76 million cases of illness, 323,000 hospitalizations per year, and 5000 deaths were due to food borne diseases (Mead, Tauxe et al., 1999).

Food Borne Pathogens and Diseases (Contd)

http://www.cdc.gov/ncidod/eid/vol5no5/meadG.htm

Food borne illness is a serious and life threatening problem especially for children and elderly people and to those with weak immune systems. (FDA, 2009).

Food borne infection by salmonellosis, Campylobacter, or E. coli O157:H7 appears to be higher in the elderly people (Jouve et al., 2001).

In US, the annual medical cost due to food borne illness is estimated to be $10 - $83 billion (FDA,2009).

Though, many advanced technologies have been developed to eradicate food borne illness new forms of pathogens have been identified in recent years.

Food Borne Pathogens and Diseases (Contd)

The pathogens that are associated with food and cause infection are

Pathogens (Contd)

Vibrio vulnificus,

E. coli O157:H7 and other pathogenic E. coli,

Vibrio cholera,

Cyclospora cayetanensis,

Images: sciencephoto.com and www.safetables.org

Listeria monocytogenes,

Pathogens (Contd)

Clostridum botulinum,

Clostridium perfringens,

Staphylococcus aureus,

http://www.ehagroup.com/

Campylobacter jejuni,

 

Pathogens (Contd)

Yersinia enterocolitica,

Salmonella enteritidis,

Salmonella typhimurium DT 104,

salmonellablog.comsciencemuseum.org.uk

Pathogens (Contd)

Hepatitis A viruses,

Norwalk-like viruses,

Astrovirus,

Rotavirus,

Parasites such as Toxoplasma gondii, Trichinella, Taenia saginata, Taenia solium, etc..

Consumer awareness about the pathogenic microorganisms that are responsible for food borne diseases are mixed.

The US Department of Health and Human Services, identified five major risk factors contributing food borne illnesses

Improper holding temperatures, Contaminated equipment, Inadequate cooking such as undercookingFood from unsafe sources, and Poor personal hygiene

Risk Factors and Control Measures

Food Code (2009): US Public Health Services, Food Code addresses five public health interventions such as Demonstration of knowledge, Employee health controls, Controlling hands as a vehicle of contamination, Time and temperature parameters for controlling pathogens, Consumer advisory

Risk Factors and Control Measures

Food Safety ManagementHazard Analysis Critical Control Points (HACCP) Good Manufacturing Practice (GMP) Good Hygiene Practice (GHP) Microbiological risk assessment

Biopreservation

Risk Factors and Control Measures

Preservative agents are required to ensure that manufactured foods remain safe and unspoiled.

Some of the oldest methods for the food preservation are the addition of salts, dehydration & fermentation.

Emerging new methods of preservation include Non-thermal processes like High Pressure Processing (HPP), Pulsed Electric Fields (PEF), Irradiation, New packaging systems such as Modified Atmosphere Packaging (MAP) and active packaging, Natural antimicrobial compounds and

Consumers are concerned about the synthetic chemicals used as preservative in food, and there is a resulting trend towards less processed food and foods with long shelf-lives.

Need for Biopreservatives

The use of non-pathogenic microorganisms and/or their metabolites or the extract of plant parts to improve microbiological safety and to extend the shelf life of foods is defined as biopreservation (De Martinis et al, 2001).

The demand for high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavor and taste with extended shelf-life leads to the development of natural or biopreservatives..

Biopreservatives

Lactic acid bacteria or (LAB) have been employed in the preservation of food products in many countries. Widely used as starter cultures in the meat industry for sausage fermentation

LAB control the growth of pathogens such as Listeria, Clostridium, StaphylococcusBacillus spp.Enterococcus spp.

Biopreservatives- Lactic Acid Bacteria & its Metabolites

LAB include the genera Lactococcus, Streptococcus, Lactobacillus, Pediococcus, Leuconostoc, Enterococcus, Carnobacterium, Aerococcus, Oenococcus, Tetragenococcus, Vagococcus, and Weisella.

LAB produce acid (low pH),hydrogen peroxide and bacteriocins contributes the preservative activity (ogunbanwo,2005).

Bacteriocins is a kind of proteinaceous substance (protein or protein complexes) that inhibits the growth of the related species by exhibiting bactericidal activity and it is toxic to the other bacterial strains.

Biopreservatives- Lactic Acid Bacteria & its Metabolites (Contd)

K. Intarapichet & S. Gosaarak found that bacteriocin from lactobacillus lactis inhibited the growth of “Brochothrix thermosphacta” on surface of pork meat balls kept at 4oC for 12 days while untreated meat balls showed higher bacterial count of 2 log cycles than the treated one.

Sakhare and Narasimha Rao (2003) determined that the use of a mixture of LAB could extend the shelf life of minced meat at high temperature and inhibited the growth of pathogenic microorganisms in the pH range of 4.0-4.2.

For stabilization of meat the desirable low pH (4.0-4.2) was achieved faster at ambient temperature using a LAB culture.

Biopreservatives- Lactic Acid Bacteria & its Metabolites (Contd)

The combinations of bacteriocins and other antimicrobial agents or processes enhance the antimicrobial activity.

Meets to the requirement of less processed food and by extending the shelf life of food.

Biopreservatives- Lactic Acid Bacteria & its Metabolites (Contd)

Enterocin is a pediocin family of bacteriocins produced by Enterococcus faecium strains.

Type depends on the bacterial strain.

Enterocins A and B exhibited antimicrobial effect in meat and meat product which includes deboned chicken breasts, pâté, and slightly fermented sausages, cooked ham, minced pork,etc.

Enterococcus faecium P13 isolated from dry-fermented sausages produces Enterocin P which exhibits strong inhibitory activity against Listeria monocytogenes.

Biopreservatives- Enterocins

Aymerich (et al.,2000) investigated the effect of Enterocin A and B isolated from Enterococcus faecium CTC492 by injecting into the meat at different concentrations which was already inoculated with L. innocua.

Enterocins at 4800 AU/g reduced the Listeria count by 7.98 and 9 log cycles in cooked ham and pate stored at 7 ºC for 37 days and the Listeria count was decreased to below 50 CFU/g in which there was no reduction found in control samples.

Biopreservatives- Enterocins

Pediocin is a bacteriocin produced by Pediococcus acidilactici & generally recognized as safe(GRAS) organism, commonly found and used in fermented sausage production.

Pediocin AcH has been proven to be effective against pathogenic & spoilage organisms, including Listeria monocytogenes, Enterococcus faecalis, Staphylococcus aureus and Clostridium perfringens.

Active at a wide range of pH and most of them are thermo stable proteins

Biopreservatives- Pediocin

Nisin is a bacteriocin produced by the bacterial starter culture Lactococcus lactis that possesses a natural antimicrobial activity against the gram positive bacteria including the food borne pathogen L. monocytogenes.

Nisin was awarded (GRAS) status in the United States in 1988

Nisin has low molecular weight compound can withstand temperature up to 100°C for 100 min (Mahadeo, 1995).

Nisin is mostly active against gram positive bacteria and it can be made to be effective against Gram-negative bacteria by providing some chelating agents to induce damage to the outer membrane.

Biopreservatives- Nisin

Nisin was found to have a synergistic effect when it combines with other antimicrobial agent.

Synergistic effect of nisin and lysozyme in retarding the growth of L. monocytogenes by the pre-surface application before in-package pasteurization at 65°C for 32 s effectively reduced the microbial count of L. monocytogenes to below detectable levels in 2-3 weeks of storage (Sunil, 2006)

Biopreservatives- Nisin

Lactoferrin is a natural bioactive glycoprotein that is commonly found in milk, saliva and tears and in trace quantities in meat tissue.

Lactoferrin disrupts cell membranes by binding to lipopolysaccharide of bacterial walls and its iron part affects (oxidizes) the membrane permeability by forming peroxides.

ALF an activated form of lactoferrin is effective against variety of foodborne pathogens such as E. coli O157:H7, Listeria monocytogenes and Salmonella, and also spoilage bacteria.

Biopreservatives- Lactoferrin

Natamycin also known as primaricin is a polyene macrolide antibiotic produced by streptomyces natalensis and related species.

Natamycin is used as a food additive to control the growth of yeasts and moulds on the surface of non sterile products such as meat and sausages.

FAO/WHO recommended an acceptable daily intake of (ADI) 0-0.3 mg/kg body weight.

Biopreservatives- Natamycin

Due to health concerns of the consumer the producers has been interested to produce biopreservatives in antimicrobial packaging.

Such as Lysozyme, Lactoperoxidase,Chitinase and Glucose oxidase

Biopreservatives- Antimicrobial enzymes

Lysozyme is an antimicrobial enzyme that inhibits the growth of bacteria and fungi secreted by polymorphonuclear leukocytes (Jolles and Jolles, 1984).

It is mainly active against Gram-positive bacteria as they lyse the cell walls by splitting the bond between N-acetylmuramic acid and N-acetylglucosamine of the peptidoglycan in the bacterial cell wall.

It is widely distributed in various biological fluids and tissues, including avian egg, plant and animal secretions, tears, saliva, respiratory and cervical secretions.

It was awarded safe (GRAS) status by WHO/FDA

Biopreservatives- Antimicrobial enzymes Lysozyme

Lactoperoxidase system (LPS) can inhibit the growth of E. coli O157:H7, L. monocytogenes, S. aureus, and naturally present microbial populations in ground beef.

Kennedy(et al.,2000) explored the effect of LPS on the pathogen control(inhibition) in ground beef stored at 0, 6 and 12°C .

It was observed that the growth of the microbial populations was strongly inhibited by the presence of LPS while number of bacteria has been increased without LPS in 4 hr incubation time.

It was also reported that LPS was a temperature dependent and its effect was maximum at a temperature permissive and the condition did not favor the growth of the test strain.

Biopreservatives- Antimicrobial enzymes Lactoperoxidase system

Chelators (Citrate and EDTA) which bind metal ions, are not by themselves restrict the growth of L. monocytogenes in foods.

However, these compounds interact with other preservatives and sometimes aid in suppressing the growth of L. monocytogenes in meats.

Biopreservatives- Antimicrobial enzymes Chelators

Tocopherols are considered as effective natural antioxidants for the foods rich in lipids.

As an antioxidant it competes with the substrate for the chain carrying peroxyl radicals.

Researches has been carried out for improving the stability of lipids & myoglobin in lamb, beef and turkey. α-tocopherol was found to retard the decomposition of hydroperoxides.

Biopreservatives- Anti-oxidantsTocopherols

Rosemary extracts have a potent antioxidant activity and are widely used in the food industry.

A number of authors have reported the effectiveness of rosemary for reaching higher sensory scores and for retarding oxidation in foods rich in lipids.

In addition to inhibition of lipid oxidation, several authors have reported that some of the compounds present in rosemary extracts possess antibacterial properties

It has been demonstrated that rosemary extracts effectively inhibited hydroperoxide formation

Biopreservatives- Anti-oxidantsRosemary extract

Chitosan as Antioxidant & biopreservative: Chitosan exhibits in vitro antimicrobial activity against a range of food borne microorganisms and it is considered as a potential natural food preservative.

Chitosan has the capacity of forming complexes with the anionic charges .The cell surface of the gram negative bacteria contains anionic ions and so chitosan containing cationic charges binds with the cell surface of bacteria and it disrupts the barrier properties of the outer cell membrane.

The restriction on the use of chitosan has been removed and it was given GRAS status by the US FDA.

Biopreservatives- Chitosan

Shun Wada, Xing Fang (2007) observed a synergistic effect between a mixture of α-tocopherol and rosemary extract (0.05%+ 0.02%) on frozen-crushed fish meat as it exhibited a strongest antioxidant activity.

They noted that α-tocopherol remained longer for 5 more days in the sample when it was mixed with rosemary extract.

Dimitrios Georgantelis (et al., 2006) found the synergistic effect of a mixture of chitosan, rosemary extract and α-tocopherol on fresh pork sausages stored for 20 days at 4 °C (separately and in combination).

Combination of chitosan & rosemary provided the best antimicrobial and antioxidative effects.

Biopreservatives- Synergistic effect

Bio-preservatives are mainly derived from plant extracts as because most of them contains phenolic compounds that acts as antioxidants by reducing the free hydroxyl groups.

It also inhibits the microbial growth due to their protein binding capacity.

Plant extracts such as hop extracts , eugenol , cassia, clove, garlic, sage, oregano, thyme, rosemary, scutellaria and forsythia suspensa (Thunb), pimento leaf , horseradish distillates, cinnamic acid , furanocoumarins , and carvacol have antimicrobial potency .

Biopreservatives- Antimicrobial activities of plants/spice/herb/fruit

extracts

Antimicrobial potency differ according to their chemical composition, content of extracts, essential oils and it also depends upon the type of food and micro organism.

Antimicrobial activity of hop extracts was higher in lower fat meats

Rosemary was found effective against Listeria spp. in meat including in ready-to-eat pork liver sausage while horseradish distillates on roast beef, and eugenol & pimento leaf on refrigerated cooked beef but their inhibitory effect depends on the amount of fat content in meat.

Biopreservatives- Antimicrobial activities of plants/spice/herb/fruit

extracts

Ha et al. (2001) evaluated the antimicrobial activity of grape seed extract in ground beef by incorporating it in to Polyethylene films showed inhibitory effect against E. coli, S. aureus, and Bacillus subtilis.

The mixture of commercial ingredients such as 1.5% blend of lemon/cherry/vinegar powder, 2.0% buffered vinegar and a 3.0% cultured sugar/vinegar exhibited antimicrobial activity against L. monocytogenes present in ham, roast beef and turkey without affecting the sensory attributes (Glass and Sindlear, 2010)

Biopreservatives- Antimicrobial activities of plants/spice/herb/fruit

extracts

Lemon, mustard, cumin, and pepper added to a fish sauce Although lemon and pepper had no effect, mustard was highly effective in controlling E. coli in the fish sauce, which was stored at 25°C for 28 days (AI-Jedah et al.,2000).

Natural spice extracts serves as a strong antioxidants in cooked pork products (Kong et al.,2010).

Effect of total phenolic content & DPPH scavenging activity of six spice extracts namely cassia bark, liquorice, nutmeg, clove, rosemary and round cardamom and found they were strong inhibitors of TBARS formation ( Thio-Barbituric Acid Reactive Substances) and reduced off flavor and a provided a stable red colour in cooked pork products during storage.

Biopreservatives- Antimicrobial activities of plants/spice/herb/fruit

extracts

Due to increase in demand by consumers for less processed food, the food industries started focusing on producing products with natural antimicrobials.

Many researches has been carried out for using various natural antimicrobials in meat and meat products as it is one of the major food in many countries.

The recent researches has been showing promising results from foods.

Conclusion

Consumer acceptance of new processes is likely to be increased when a direct consumer benefit is recognized.

However, huge information gaps exist among scientists and particularly between scientists and consumers.

To match the promise offered by technological advances and optimize nutrition, the overcoming of barriers in psychological and - as a consequence - political feasibility is required.

There is needs not only research efforts but education in all stages of the food chain and in all sectors of communication

Conclusion